Thanks to Christina Leon from revealyourself.co.nz for this winter warmer...
Now winter has officially arrived there is nothing more satisfying and nourishing than a bowl of hot soup on a cold winter's night. You will absolutely love my creamy Carrot, Ginger and Coconut Soup and I know it will become a favourite over the colder months.
I love to roast my carrots to bring out the sweetness. The sweetness of the carrots, paired with the fresh ginger and zesty lime make for the most delicious flavour combination. Grab all your ingredients from your local Huckleberry and make a big pot at the beginning of the week. It’s also the perfect soup to take to work on those cold chilly days.
9 organic carrots
2 Tbsp extra virgin coconut oil
2 clove of garlic finely chopped
1/2 onion finely chopped
1 organic vegetable stock cube dissolved in 350ml of boiling water
1/2 can of organic coconut milk (about 250ml)
1-2 inch slice of fresh ginger
Juice of one lime
Black pepper and sea salt
Garnish with micro greens and toasted coconut
Preheat your oven to 180°c. Peel carrots and chop into chunks and place on a lined baking tray.
Drizzle over 1-2 tbsp of melted coconut oil and rub the pieces with your hands. Sprinkle with sea salt and add some cracked black pepper. Place in the oven and bake for 30-35 minutes.
Once roasted, add 1 Tbsp coconut oil to a pot on a med-low heat, add your chopped garlic and onion and sauté until softened.
Add in your roasted carrots, fresh ginger and sauté for an extra few minutes.
Add in your vegetable stock, coconut milk and lime juice. Bring to a quick boil then reduce heat and simmer on a low heat for about 10-15 minutes.
Transfer to a blender and process until smooth. If too thick add some more filtered water or coconut milk. Add sea salt and black pepper to taste.
Pour into a bowl and top with micro greens, toasted coconut and a swirl of coconut milk (you can also add some cracked black pepper).